I mentioned a few posts ago that I bought a strawberry plant--and it's been producing strawberries! Hooray! However, there is one problem with only having one strawberry plant--it seems like only one strawberry wants to ripen at any given time. (Okay, it looks like two in that photo, but really only one of them was fully ripe.) So I had a dilemma--if I ever wanted to eat strawberry shortcake, I was either going to have to save and freeze strawberries until I had enough (boo) or I was going to have to make one tiny strawberry shortcake. I bet you can guess what route I took ;) (Also, I have finally named my strawberry plant--meet Margaret!)
I know people have different preferences when it comes to strawberry shortcake, but for me, it's not real shortcake unless it's got a biscuit base. (I mean, not that a cake based one wouldn't be tasty, but it's not the same!) Cream biscuits are great for shortcake and literally take 15 minutes to make from start to finish. You don't even have to cut any butter in, because the only ingredients are flour, salt, baking powder, a pinch of sugar, and heavy cream. Super easy! I cut out rounds with a small cookie cutter; these baked for about 8 minutes. Of course, after they're done baking you have more choices to make--butter or no butter? Sweetened whipped cream or plain whipped cream? Macerate the berries first or not?
My choices: no butter, sweetened, not macerated. Mostly because I was in a hurry. And here is my tiny shortcake, just slightly bigger than a quarter. One bite and it's all gone!
These are not from my plant, I bought these at the local farmer's market this morning. $7 a quart, can you believe it??? Too expensive for me to make jam from...I'll just enjoy these fresh.